Ingredients /nutrition
- 1 tsp tamarind
- 1 chopped onion
- 4 crushed garlic
- 1 chopped red chili
- 1 pc chopped root ginger
- 650 g red snapper
- 3 1/2 tbsp vegetable oil
- 320 ml coconut milk
- 7 sliced spring onions
- salt and sugar to taste
Methods / instructions
- In a small bowl, soak tamarind in 2 tbsp hot water, strain and press through sieve. Reserve liquid.
- Combine onion, garlic, chilies and ginger in a food processor or blender and process briefly.
- Slice 6 slashes on both sides of fish.
- In a hot wok, heat oil and cook fish for 8-10 minutes until cooked.
- Drain fish on kitchen paper towel and keep warm.
- Add ginger mixture in wok and cook until fragrant.
- Pour in tamarind liquid and coconut milk.
- Add in spring onions and simmer for 3 minutes.
- Season well with sugar and salt.
- Pour sauce over fish and serve immediately.
Servings: 4
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